Chickpea Omelet Reimagined
Tortilla de Garbanzos
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons finely chopped onion
- 1 garlic clove finely chopped
- ½ cup cooked or canned chickpeas drained and rinsed
- 2 large eggs
- Salt
- Freshly ground black pepper
- 1 tablespoon finely chopped pimiento or roasted red pepper
- 1 tablespoon finely chopped fresh parsley
Instructions
- Heat 1 tablespoon of oil in a medium skillet over medium heat.
- Add the onion and garlic, sautéing until the onion turns translucent, for about 2-3 minutes.
- Add the chickpeas and continue cooking and stirring for an additional 5 minutes.
- Wipe the skillet clean afterward.
- In a small bowl, lightly beat the eggs with salt, pepper, pimiento, and parsley.
- Fold in the cooked chickpea mixture.
- Heat the remaining tablespoon of oil in the same skillet over high heat until hot.
- Pour in the egg and chickpea mixture, spreading it evenly.
- Reduce the heat to medium-high.
- Cook, shaking the skillet often to prevent sticking, until the edges and bottom begin to brown, and the center is mostly set.
- Use a spatula to carefully flip the omelet to the other side.
- Add more oil to the skillet if needed.
- Continue cooking until the center is fully set but slightly moist.
Notes / Tips / Wine Advice:
Serve the omelet hot.
Nutritional Information
Calories: 350 kcal